I am sure I will raise corn purists' hackles with this recipe but what fun is it to bow to tradition all the time? I’ve made corn pudding with corn pulp and juices, cream and nothing else but a pinch of salt, and the resulting dish was a fine one, a recipe I’ll make for as many seasons of corn as I live to see. <br /> <br />This summer, though, I decided to mix it up with a little onion and poblano pepper. And there’s nothing you can do about it (except complain in the comments section!). <br />

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